Description

This Crockpot Sticky Sesame Ginger Chicken recipe features tender chicken breasts or thighs cooked slowly in a flavorful sauce infused with garlic, ginger, tamari, pomegranate juice, and a hint of honey and molasses. Brussels sprouts are cooked alongside for a nutritious side, while optional peanut butter adds a creamy depth. Finished with toasted sesame oil and garnished with sesame seeds, green onions, and pomegranate arils, this dish pairs perfectly over rice for a vibrant, comforting meal.

Ingredients

Scale

Chicken and Seasoning

2 pounds chicken breasts or thighs
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground ginger
Black pepper, to taste
2 tablespoons all-purpose or gluten-free flour

Sauce

1/2 cup tamari or soy sauce
1/3 cup pomegranate juice (orange juice can be used as substitute)
2 tablespoons honey
1 tablespoon molasses
1 tablespoon creamy peanut butter (optional)
1 teaspoon chili flakes
1 tablespoon pickled ginger

Vegetables and Garnishes

3/4 pound Brussels sprouts, halved
1 tablespoon toasted sesame oil
Rice, for serving
Sesame seeds, for garnish
Green onions, sliced, for garnish
1 cup pomegranate arils (optional, for garnish)

Instructions

Prepare the Chicken and Seasonings: In the bowl of your crockpot, add the chicken breasts or thighs along with garlic powder, onion powder, ground ginger, and black pepper. Toss everything together to evenly coat the chicken. Sprinkle the flour over the chicken and toss again to incorporate.
Add Sauce and Brussels Sprouts: Pour in the tamari (or soy sauce), pomegranate juice, honey, molasses, optional creamy peanut butter, chili flakes, and pickled ginger into the crockpot. Stir to combine all the ingredients thoroughly. Add the halved Brussels sprouts and drizzle with toasted sesame oil.
Cook in Crockpot: Cover the crockpot and cook on low for 3 to 4 hours or on high for 2 hours until the chicken is tender and cooked through.
Thicken the Sauce and Shred Chicken: Increase the crockpot heat to high. Remove the lid and stir the contents. Shred the chicken directly in the crockpot using two forks. Continue cooking uncovered for an additional 20 minutes to allow the sauce to thicken.
Serve: Spoon the sticky sesame ginger chicken and Brussels sprouts over bowls of cooked rice. Garnish with sesame seeds, sliced green onions, and optional pomegranate arils for a pop of color and freshness. Enjoy warm!

Notes

Chicken thighs provide more moisture and richness, while chicken breasts make for a leaner dish.
Peanut butter is optional but adds a creamy texture and depth of flavor to the sauce.
If pomegranate juice is unavailable, orange juice is a suitable substitute that maintains bright acidity.
For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
Adjust chili flakes according to desired spice level.
The recipe can also be made in the oven at 425°F for 25-30 minutes following similar ingredient preparation.
Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American Asian Fusion

Keywords: crockpot chicken, sticky chicken, sesame chicken, ginger chicken, slow cooker recipe, Brussels sprouts, tamari chicken, healthy chicken dinner